Project Description

Recipe Ingredients:

  • 1-1/2 cups cooked* or 1 can (15 oz.) kidney beans, drained reserving 1 tablespoon bean liquid

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 3/4 cup chopped green onions

  • 1 tablespoon chili powder

  • 1 teaspoon minced garlic

  • 1 teaspoon ground cumin

  • 6 6-inch corn tortillas

  • 1 can (11 oz.) corn, undrained

  • 1-1/2 cups coarsely shredded reduced-fat Cheddar cheese (6 oz.)

  • 1 can (4 oz.) chopped green chiles

  • 1 can (14.5 oz.) chunky, pasta-style stewed tomatoes, undrained

  • 1/2 cup reduced-fat sour cream

Instructions

Preheat oven to 350ºF. Coat an 11×7-inch baking dish with vegetable cooking spray.

Put beans, reserved bean liquid, 1/2 cup of the green onions, chili powder, garlic and cumin in a medium bowl. Mash with potato masher to make a chunky puree.

To assemble: Cut corn tortillas in half. Line baking dish with 4 tortilla halves, placing 2 on each long side with round edges toward center of dish. Spread half the bean mixture on tortillas. Top with 4 more tortilla halves. Spoon corn and liquid evenly over top. Sprinkle with half the cheese and all the chiles. Top with remaining 4 tortilla halves and bean mixture. Spoon tomatoes and liquid over beans. Sprinkle with remaining cheese.

Cover tightly with foil. Bake 40-45 minutes until cheese is melted and bubbly.

To serve, top with dollops of sour cream and sprinkle with remaining 1/4 cup green onions.

Serves 4.